A forkful of pale, glossy scrambled egg in small soft curds

Новичок

Soft Scrambled Eggs

Name: Soft Scrambled Eggs
Total time: 10 min
Yield: 2
Cuisine: Modern
Ingredients: 4 Eggs; 2 tbsp Butter; 1 tbsp Crème fraîche or a splash of cream; to finish Salt; to garnish Chives

Low-and-slow scrambled eggs stirred constantly into tiny, custardy curds — restaurant texture from four ordinary ingredients.

Источник

Автор рецепта Modern restaurant technique · 🏺 Традиционное · A soft-scramble method that spread through professional kitchens and cooking shows — widely taught, not one cook's property

Scrambled eggs — Background on the dish. The link is an origin reference, not the source of the method below — those steps are ours.

Справка в Википедии ↗

Смотри, как это готовят · 2 видео

KALEJUNKIE by Nicole K. Modic Hey It's Honeysuckle

⏱ 10 мин🍽 2 порций🔥 240 ккал🇺🇸 США

ВегетарианскоеБез глютенаНизкоуглеводноеКето

Ингредиенты

Порции

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Приготовление

Crack the eggs straight into a cold nonstick pan with the butter — don't beat them first.
Set over medium heat and start stirring continuously with a spatula as the butter melts.
Keep the eggs moving, lifting the pan off the heat whenever they start to set too fast, then returning it.
Continue until they form small, soft, glossy curds that still look slightly underdone.
Pull off the heat and stir in the crème fraîche to stop the cooking and add richness.
Season with salt only at the end, scatter with chives, and serve immediately on toast.